SHRIMP & BLACK BEAN SALAD

I love this salad, it's probably one of my favorites.  This recipe is extremely healthy as we all know the benefits of the shrimp as well as avocado and beans !!!  Your heart will thank you for eating this.

Serves 4-6

YOU'LL NEED:
- 1 heavy bottom skillet
- 2 medium size prep bowls
- 1 bag of frozen 18-24 count shrimp (these are large mammas !) deveined, uncooked
- 15 oz can of black beans
- 2 cups approx. corn kernels (frozen are fine)
- 2 large tomatoes diced
- 1/2 cup chopped scallions
- 1 large avocado
- 1 large carrot shredded
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons olive oil + 2 tablespoons for sauteing
- 2 tablespoons balsamic vinegar
- small bunch of flat leaf parsley, chopped

Firstly, if your shrimp are frozen, remove from bag and place in bowl with running cold water.  Leave in water until shrimp are no longer frozen.  Remove to dry and place in your prep bowl.  Add the garlic, olive oil (3 tablespoons), balsamic vinegar, parsley, red pepper flakes, mix and let sit at room temperature for 10 minutes.
Place your heavy bottomed skillet on medium high heat.  Drizzle a couple tablespoons of olive oil and when hot, use tongs and add the shrimp to sear for about 1 minute on each side or until they are pinkish in color. Remove and place in your second prep bowl.  You will need to work in batches and you will want the shrimp to have a nice little sear to them.
Add the diced tomatoes, corn, beans and scallions and combine.  Now cut the avocado in thin wedges and add to the salad.
DRESSING:
I prefer a margarita (not the drink) but a simple dressing with honey and mustard. So, in a small bowl, pour 1/4 cup olive oil, 1 tablespoon dijon mustard, 1 tablespoon honey and 1/2 lemon juiced.  Season with salt and pepper to taste.  Whisk together and add to your salad.  Keep salad refrigerated until ready to serve (I suggest you serve within 30 minutes or so after having added the dressing.
ENJOY !!